Butter, evaporated milk, lemon zest, lemon juice, Rosemary. Simmer 10 minutes and cool
Sugar and corn syrup, heat to 340°F then slowly add liquid, not boiling over.
Return to heat and whisk continuously until the syrup reads 240°F. Pour into a prepared, lined 9×9 pan.
Split a whole ripe strawberry leaving the crown intact, and wet the rim of a rocks glass. Rim the glass with turbinado sugar.
Muddle 2 medium strawberries with the juice of 1 lime in a cocktail shaker. Add simple syrup, rum and ice. Shake and pour into the glass. Garnish with the strawberry.
This recipe is about 76% hydration dough, and does not use extra yeast.
Makes 8 flatbreads.
Add all ingredients to the bowl of a stand mixer. Using a paddle attachment, combine ingredients on low until a rough dough forms. Cover and rest at room temperature 30 minutes.
Using a dough hook attachment, knead the dough on medium-low speed for 5 minutes until the dough is smooth and elastic. Cover and ferment at room temperature for 10-12 hours, or refrigerated for up to 2 days.
Turn out onto floured surface and divide into eight equal portions. Form each portion into a ball and rest 30 minutes.
Preheat a baking steel or pizza stone in the center of an oven to 475°F.
Shape each dough ball into a flat disk between ⅛” and ¼” thick, about 8 inches across. Allowed the shaped disks to dry slightly, then flip damp side up I to the stone or steel. (You may also lightly spritz the underside exposed after flipping to enhance pocketing.)
Bake pitas until lightly browned and puffy, approximately 6 minutes each.
